Tamarind kernel powder forms uniform solution on heating with water while stirring. maximum viscosity is usually obtained after boiling the dispersion for 20-30 min.ts property of forming gel at high sugar concentrations have found numerous new applications.

Tamarind kernel powder forms uniform solution on heating with water while stirring. maximum viscosity is usually obtained after boiling the dispersion for 20-30 min.ts property of forming gel at high sugar concentrations have found numerous new applications.